Whole wheat spaghetti with broccoli pesto and walnuts

First, wash the broccoli, then separate it into florets and stem. Cut the florets into small pieces, and peel and dice the stem into smaller pieces.

In a large pot, bring water to a boil, salt it, then add the spaghetti. Cook over medium heat for about 10 minutes (or according to package directions) until al dente.

While the pasta is cooking, prepare the pesto: Place the peeled garlic in a food processor along with the grated Parmesan, walnuts, olive oil, baby spinach, basil, lemon juice, diced broccoli stem, salt, pepper, and half of the broccoli florets. Blend until creamy, then taste and season with more salt and pepper if necessary.